Spinach and ricotta agnolotti - fresh and homemade

Claire-Lise and Thierry produce their own homemade jams with apricots and Swiss sugar.

This family recipe and these high quality fruits give an incomparable flavor to the jam.

May contain pits.

After opening, keep in a cool place and consume quickly.

Ingredients: apricots and sugar.

Organic Bramata polenta. Produced by R. Cadotsch in Landecy (Geneva). Cooking instructions: cook 100gr. of polenta in 3.5dl of stock on low heat for 20 to 30 minutes. Stir the polenta regularly

Sauverny lentils. This legume has been grown in Geneva since 1995. The green lentil is produced without fertiliser and is a real source of vegetable protein and rich in amino acids.  
The lentil also contributes to a balanced diet through its iron, magnesium and vitamin B content. Nutrition: Sauverny green lentils provide 4 times more fibre than rice, pasta or potatoes. It is more digestible than beans due to its lower cellulose content. Rich in vitamins B1, B2 and B6, it contains 3 times more calcium than cereals and 7 times more iron than spinach. Some nutritionists even claim that eating pulses, such as lentils, helps to lower cholesterol levels.

The glass jars are returnable, please return them together with your bags ;-)

Fresh homemade mushroom agnolotti from La Casa Della Pasta in Geneva.

Cooking: bring salted water to a boil then cook the pasta for 5 minutes.

Ingredients: durum wheat semolina, eggs, water, boletus, garlic, ricotta, pepper, Grana Padano, salt.

Sans conservateur, sans colorant.

Without preservatives, without artificial colourings.